The greatest thing about pancakes in general, and certainly these pancakes, is the keyword…simplicity. It’s amazing how many "new cooks," those just starting out in the kitchen, think of breakfast foods….other than cereal…as too complicated to do. Well, pancakes are simple…in fact, the batter can be made overnight and with this recipe, the orange honey butter can be whipped together an hour or so before grilling the pancakes.
INGREDIENTS FOR ORANGE HONEY BUTTER:
- ½ cup softened butter
- 1/3 cup honey
- 2 tablespoons orange juice concentrate
Blend well with a wire whisk and allow it to sit at room temperature away from heat, until pancakes are cooked.
INGREDIENTS BUTTERMILK PANCAKES:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups buttermilk
- 3 eggs
- 2 tablespoons vegetable oil
- 1 tablespoon honey
Place the dry ingredients in a mixing bowl and whisk slightly to combine. Into the bowl add buttermilk, eggs, vegetable oil and honey. Whisk these wet ingredients into the flour mixture, just until the batter is smooth. Into a cast iron skillet or a flat non-stick electric griddle, over medium-high heat spread 2 tablespoons vegetable oil. Pour batter ¼ cup full at a time onto the hot griddle. When the batter bubbles on top, turn and cook second side until golden brown. Remove and spread a small amount of the orange honey butter on top of each pancake and then stack three high with a dollop of butter on top. Serve with powdered sugar.